A Strawberry Shortcake Cake is a fun twist on the classic strawberry shortcake, turning it into a beautiful layered dessert with soft vanilla cake, whipped cream, and sweet strawberries. This cake is light, airy, and perfect for summer gatherings or special occasions.
Strawberry Shortcake Cake Recipe
Ingredients:
For the Vanilla Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk
For the Strawberries:
- 4 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar (for macerating the strawberries)
For the Whipped Cream:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Make the Vanilla Cake:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 3–5 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Strawberries:
- In a medium bowl, combine the sliced strawberries and sugar. Stir and let the berries sit for about 20–30 minutes to release their juices (macerate).
- Make the Whipped Cream:
- In a large chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous layer of whipped cream over the top, then spoon half of the macerated strawberries (with their juices) on top of the cream.
- Place the second cake layer on top, spread more whipped cream, and pile the remaining strawberries on top.
- Decorate and Serve:
- For a more decorative finish, garnish the top with extra whole strawberries or a dusting of powdered sugar.
- Serve immediately or refrigerate for about 30 minutes to allow the cake to set slightly.
This Strawberry Shortcake Cake is a fresh, creamy, and indulgent dessert that’s perfect for strawberry lovers! It’s light and not overly sweet, making it a delightful summertime treat.